thanks, I saw those but these recipes sound more like jam or chutney what I am looking for is a clear jelly with maybe some chili flakes/seeds in it.

I would chop some (red) chillies/peppers, put in water and simmer. I would add salt too; taste!!! If you add chilliseeds or flakes, the solution will get stronger the longer you cook them. Sieve through a cheesecloth without pushing on the pulp to keep the solution clear. If necessary color with a drop of foodsafe color or natural beetroot juice.

Bring to a simmer again. Add agar-agar powder. Pour on a tray, let cool and cut in cubes. BTW, you can mix these cubes to turn into a paste and work with that too.

Agar-agar is a vegetable gelatine made from seeweed. Available in asian shops in powder or branches of dried weed. Go for powder. You only need a very tiny amount. Let's say a teaspoon is enough to thicken a cup of liquid.

thanks, I saw those but these recipes sound more like jam or chutney what I am looking for is a clear jelly with maybe some chili flakes/seeds in it.

I would chop some (red) chillies/peppers, put in water and simmer. I would add salt too; taste!!! If you add chilliseeds or flakes, the solution will get stronger the longer you cook them. Sieve through a cheesecloth without pushing on the pulp to keep the solution clear. If necessary color with a drop of foodsafe color or natural beetroot juice.

Bring to a simmer again. Add agar-agar powder. Pour on a tray, let cool and cut in cubes. BTW, you can mix these cubes to turn into a paste and work with that too.

Agar-agar is a vegetable gelatine made from seeweed. Available in asian shops in powder or branches of dried weed. Go for powder. You only need a very tiny amount. Let's say a teaspoon is enough to thicken a cup of liquid.

Yes I was also thinking of agar agar but not really sure what the OP's requirements are yet. You could clarify some red pepper water with agar the same way you would with gelatine then add the chilli flakes before setting it.

I made the red pepper relish from the Ball book (years old) and wasted all my peppers because all it had in it was peppers, sugar, salt and vinegar and the recipe said to cook it til it was thick and it turned to jam which I am now stuck with.